Microwave Eggs - How To Microwave Eggs

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Some of the following information is from the The American Egg Board website.

microwave oven


For successful cooking of eggs in your microwave, keep these following points in mind:


Microwave Eggs cooked in their shells will explode!

Even out of the shell, eggs can and may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before micro-cooking to allow the steam to escape.

Covering cooking containers with a lid, plastic wrap, or wax paper encourages more even cooking and (if you forgot to prick the yolks) helps to confine the explosion!

To purchase equipment to help you microwave eggs, check out What's Cooking America's Kitchen Store.

 



Microwave Fried Eggs:

Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate.

Gently prick yolks with tip of knife or wooden pick.

Cover with plastic wrap.

Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes.

Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

 



Microwave Hard-Cooked (Boiled) Eggs
:

Separate yolks and whites of eggs into two (2) lightly-greased liquid measures or small bowls.

Stir yolks with fork.

Cover each container with plastic wrap.

Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white.

Remove when slightly underdone.

Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

 



Microwave Poached Eggs:

Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs.

Gently prick yolks with tip of knife or wooden pick.

Cover with plastic wrap.

Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes.

Pour off water to serve in custard cup or lift out with slotted spoon.  

NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.

 



Microwave Scrambled Eggs:

In a 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended.

Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. 

NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.

1 egg: 30 to 45 seconds

2 eggs: 1 to 1-1/2 minutes

4 eggs: 2-1/2 to 3 minutes

6 eggs: 3-1/2 to 4-1/2 minutes

8 eggs: 4-1/2 to 5-1/2 minutes

 



Additional Egg Cooking Techniques:

Learn All About Eggs & How To Cook Them - Lots of interesting information regarding eggs.

 

baked (shirred) eggs
Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.

hard cooked egg
Boiling Eggs
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
 

coddled eggs
Coddled Eggs
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.

deviled eggs
Deviled Eggs
Deviled eggs have their roots in ancient Roman recipes. In the 17th century, this was a common way to prepare eggs. they were not called "deviled" until the 18th Century, in England.

perfect fried egg with salt and pepper
Fried Eggs - Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.

microwave oven
Microwave Eggs
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.

perfect poached egg
Poached Eggs
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

Cheese Omelet
Scrambled Eggs/Omelets
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right. The secret to successfully scrambling eggs is slow cooking.


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